Spicy Thai Chicken Wings Recipes

Steps:

• Preheat oven to 350°F.
• Cut wings by disjoining the two sections and trim away excess fat.
• Place wings on a baking sheet lined with foil and bake for 35 minutes.
• Set aside.
• In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
• Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
• Cook for 2 more minutes then transfer to a large bowl and set aside.
• In the same skillet add 4-6 tablespoons canola oil.
• Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
• Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
• Marinate in fridge for at least 2 hours or overnight.
• Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
• Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
• SWEET-HOT GARLIC CHILI SAUCE:.
• 1/2 cup rice vinegar.
• 1/2 cup white sugar.
• 1/4 cup water.
• 3 tablespoons fish sauce.
• 2 tablespoons Sherry wine.
• 3 cloves garlic, minced.
• 3/4 teaspoons Thai dried crushed chilis.
• 1/4 cup tomato ketchup.
• 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
• Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
• Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
• Reduce heat to low and add the cornstarch mixture incorporating into sauce.
• Cook until thickened about 5 minutes.
• Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
• Serve with wings.

Steps:

• Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
• In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

Steps:

• Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
• Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
• In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!